Ina Garten Arugula Salad

Ina Garten arugula salad is a peppery green salad with baby arugula, scallions and sweet dried currants in a Champagne vinaigrette that comes together in 10 minutes. Try this make ahead salad for a weeknight dinner or family dinner, since it's a simple recipe and the dressing keeps.

Whisk the dressing first and let the scallions and currants sit in it while you do everything else. That soak softens the scallions and plumps the currants, and skipping it leaves you with sharp onions and chewy raisins.

Ina Garten uses baby arugula here because it holds up better than full-size leaves when it meets warm chicken. Champagne vinegar also keeps the dressing light and mellow, so the pepper in the greens stays the star.

Source: Make It Ahead (2014)

Ina Garten Arugula Salad

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking timeminutes

Calories

260

kcal

Peppery baby arugula gets tossed in a sharp, garlicky vinaigrette dotted with scallions and chewy currants. The greens stay crisp because the dressing goes on only at the very end.

Ingredients

• 1/4 cup Champagne vinegar
  

• 1 teaspoon Dijon mustard
  

• 1 teaspoon minced garlic
  

• Kosher salt and freshly ground black pepper
  

• 1/2 cup good olive oil
  

• 1/2 cup thinly sliced scallions, white and green parts (3 scallions)
  

• 2 tablespoons dried currants
  

• 6 cups baby arugula, lightly packed (6 to 8 ounces)
  

Directions

• Make the vinaigrette: Whisk 1/4 cup Champagne vinegar, 1 teaspoon Dijon mustard, 1 teaspoon minced garlic, 1 teaspoon salt and 1/2 teaspoon pepper together in a small bowl or glass measuring cup. Then whisk in 1/2 cup olive oil until the dressing looks smooth and thick.
• Add scallions and currants: Stir in 1/2 cup thinly sliced scallions and 2 tablespoons dried currants. Set the dressing aside so the currants soften while you get the greens ready.
• Toss and serve: Place 6 cups baby arugula in a large bowl and pour the vinaigrette over it. Toss well so every leaf is coated, then serve right away while the arugula is still crisp.

Tools for this recipe

• OXO 11-inch balloon whisk, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this arugula salad ahead of time?

Yes, the vinaigrette with the scallions and currants can be made a day or two ahead and kept in the fridge. Toss it with the arugula just before serving, since dressed leaves wilt fast.

Can I use a different vinegar instead of Champagne vinegar?

White wine vinegar is the closest swap because it has the same light, clean acidity. Red wine vinegar works too, though it tastes bolder and gives a slightly stronger dressing.

Why use baby arugula instead of regular arugula?

Baby arugula has a milder, less bitter bite and tender leaves that hold their shape. Ina Garten notes it holds up better than traditional arugula under warm chicken, so it's a good pick for a dinner topping.

What can I use in place of dried currants?

Raisins chopped small or dried cranberries give the same sweet, chewy contrast. Chop them first so the pieces stay about the size of currants and spread evenly through the salad.

What's the most common mistake with this salad?

Dressing the arugula too early is the big one, because the leaves go limp and soggy within minutes. Toss it right before it hits the table, and use the whole batch of dressing gradually if your arugula is on the small side.